Sometimes, less is more. Sure, you can slump over a cutting board chopping a slew of fresh veggies, toss them in a dutch oven and simmer them nice and slow, and the finished product is likely to be good enough to reward your hard work. But sometimes, life gets in the way of dicing and simmering.
The frustrating truth is that, oftentimes, the easy way out can prove to be just as much of a crowd pleaser. That’s the gist of this chili recipe, where a combination of canned goods combine to make a thick and satisfying soup that’s fueled all the Halloweens and snow days throughout my life.
Here’s how my mom does it.
Pro tip: this chili pairs great with Maw Maw’s cornbread!
Patsy’s Dump-and-Go Chili
Equipment
- Slow Cooker
- Skillet for browning
Ingredients
- 1 lb Ground Beef
- 2 Cans Chili Ready Tomatoes undrained
- 2 Cans Chili Hot Beans undrained
- 2 Tbsp Chili Powder More or less to taste
- Shredded Cheddar To Top
- Oyster Crackers To Top
- Sour Cream To Top
- Spaghetti Noodles To Top
Instructions
- Brown ground beef and drain excess grease
- Dump ground beef, all canned goods, and chili powder into slow cooker
- Cook on high 2 to 4 hours or low 4 to 6 hours
- Top with preferred mix-ins and enjoy!
